Mealime recipe · lives on in MealPot
Cauliflower "Fried Rice" with Chicken, Mushrooms, Carrots & Peanuts
- 20 min
- 2–6 servings
- 613 kcal / serving
A quick skillet supper where cauliflower replaces rice, woven with chicken, mushrooms, and carrots, then finished with a savory miso-ginger sauce and peanuts for crunch. It comes together fast for a weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken thighs, boneless skinless
- 1 (12 oz) bagfrozen, riced cauliflower
- 1 (1 inch) pieceginger root
- 15 mlmiso paste, white
- ¼ cuppeanuts, roasted unsalted
- ½ (10 oz) bagshredded carrots
- 1 (8 oz) pkgsliced white mushrooms
From the pantry: black pepper, rice vinegar, salt, stir-fry sauce, toasted sesame oil
Cookware
chef's knife · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon
Directions
- Heat a large nonstick skillet over medium-high heat.
- Dry the chicken, trim into bite-sized pieces, and season with salt and pepper.
- Add a thin layer of oil to the skillet, then cook the chicken with the peanuts until the pieces are almost cooked through and the peanuts are golden; transfer everything to a plate.
- Peel and mince the ginger, placing it in a small bowl with the miso paste, stir-fry sauce, and vinegar; season with salt and pepper and mix to form the sauce.
- In the same skillet, add a little more oil and cook the riced cauliflower, sliced mushrooms, and shredded carrots, stirring until tender and heated through.
- Return the chicken and the sauce to the skillet; simmer and stir until the sauce thickens and the chicken is fully cooked, 1–2 minutes.
- Divide the cauliflower “fried rice” among bowls, then spoon over the chicken and vegetables.
- Serve with additional peanuts sprinkled over the top if desired.
Two tips
- Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat, stirring to loosen.
- Swap in extra mushrooms or use a different stir-fry sauce from the pantry to vary the flavor while keeping the same base.
Nutrition per serving
- Calories
- 613 kcal
- Protein
- 46 g
- Carbs
- 42 g
- Fat
- 30 g
- Fiber
- 9 g
- Sodium
- 1032 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.